CN101248884B

CN101248884B - Process method for producing fermented beef jerky by using compound starter

Info

Publication number: CN101248884B
Application number: CN2008100641912A
Authority: CN
Inventors: 孔保华; 褚福娟; 刁新平
Original assignee: Northeast Agricultural University
Current assignee: Northeast Agricultural University
Priority date: 2008-03-28
Filing date: 2008-03-28
Publication date: 2010-12-08
Anticipated expiration: 2028-03-28
Also published as: CN101248884A

Abstract

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

Description

Utilize composite ferment to produce the process of fermentation dehydrated beef

(1) technical field

The present invention relates to foods processing technique, be specifically related to a kind of process of utilizing two kinds of microorganism composite fermentations to produce dried beef.

(2) background technology

Dried beef is the beef product that a kind of extremely people like, the preparation of traditional spontaneous fermentation dried beef through the mowing of selecting materials, pickle, multiple working procedure is refining forms for air-dry, baking etc., is the pollution-free food of a kind of unique flavor, low fat, high protein.But its complex process, fermentation period is long, and the production site utilization rate is low, the production cost height, microbiological indicator is low simultaneously.

(3) summary of the invention

The purpose of this invention is to provide a kind of process of utilizing composite ferment to produce dried beef, make on the dried beef mouthfeel utilize this explained hereafter near or be better than the spontaneous fermentation dried beef, can shorten simultaneously the cycle of fermentation again greatly, last product special flavour is mellow, biological value is high, reduce the utilization of production site simultaneously, reduce production costs.

The object of the present invention is achieved like this: comprise following operation.

(1) beef stripping and slicing: beef is rejected connective tissue, and it is square to be cut into 1-2cm, the cutlet that 6-10cm is long;

(2) pickle: the beef bar is put into the pickling liquid for preparing, under 0-4 ℃ of condition, pickled 12 hours;

(3) fermentation: the Lactobacillus casei that volume ratio 1: 3 is mixed is inoculated in the beef bar of pickling with the inoculum concentration of staphylococcus xylosus leavening with 1%-1.5%, mixes to be placed in the fermenting cellar and ferments;

(4) baking oven baking: the baking 4 hours under 75-85 ℃ of condition of the beef bar after will fermenting;

(5) electric steamer steams: the dried beef that baking is good steams with electric steamer, obtains finished product after the cooling.

The present invention also has some technical characterictics like this:

1, the preparation method of pickling liquid is in the described pickling process: in 1000g beef, take by weighing fructus amomi 0.8-1.2g, brigand 0.8-1.2g, cassia bark 1.2-1.8g, fennel 1.8-2.2g, Chinese prickly ash 0.8-1.2g, aniseed 0.8-1.2g, nutmeg 1.8-2.2g, cloves 0.8-1.2g, fresh ginger 0.4-0.6g and cooking wine 0.9-1.1g, with the various flavorings pocket of packing into, use 50ml water to carry out boiling, water is opened the back and is continued boiling, maintain 50ml, boiling 1-1.5 hour, cooling, add natrium nitrosum 0.05g, salt 9-11g, monosodium glutamate 1.2g and composite phosphate 3.5-4.5g, stirring is pickling liquid;

2, earlier the three generations is arrived in Lactobacillus casei 37 ℃ of cultivations two in the MRS culture medium in the described sweat, fully cultivated 8 hours on shaking table the activation back, staphylococcus xylosus 32 ℃ of activation two in the MSA culture medium are cultivated on shaking table and were made into the production leavening in 17 hours to the three generations;

3, mix in the described sweat after, with the sterilization after cotton rope the beef bar is put on, hanging in fermenting cellar, 20 ℃ the fermentation 5 days;

4, keep the difference of baking oven levels temperature to be no more than 4 ° in the described baking oven baking, stir once per half an hour, and the ventilating opening at baking oven top will be in the state of opening;

5, described electric steamer steams that steaming time is 1 hour in the process.

The present invention relates to and utilize two kinds of microorganism composite fermentations to produce the process of dried beef, the bacterial strain that is adopted in its zymotechnique is Lactobacillus casei and staphylococcus xylosus, inoculation a certain amount of Lactobacillus casei and staphylococcus xylosus bacteria suspension in the beef bar after pickling makes it 20 ℃ of condition bottom fermentations 5 days.Lactobacillus casei: staphylococcus xylosus=1: the 3 (addition of 1%-1.5%, because the interpolation of Lactobacillus casei, the pH value reduces rapidly, improved the institutional framework of goods, and the pH value of final products is maintained below 5.3, suppress the growth of pathogenic bacteria and spoilage organisms, improved the security of goods, shortened the cycle of fermentation simultaneously.Staphylococcus xylosus has generated a large amount of flavor substances during the fermentation in addition, as aromatics such as alcohol, ketone, ester classes, has improved the sensory effects of goods, makes product obtain dense ferment local-flavor at last, delicate mouthfeel, enjoys endless aftertastes.The present invention is except that the production that is particularly suitable for fermentation dehydrated beef, also applicable to making air-dry sausage, sausage.

The fermented type dried beef is a kind of novel beef product, and it is to utilize microorganism raw meat to be fermented and the dried beef produced.Compare with traditional dried beef, it had not only kept the basic characteristic of traditional dried beef but also had made quality, color and luster, mouthfeel, the local flavor of product, shelf life be improved significantly, promptly its sense organ, physics and chemistry, microbiological indicator have more the characteristics of nutrition, health care, safety.Microorganism has been brought into play important function in process of producing product: (1) reduces the residual quantity of nitrite, reduces the formation of nitrosamine; (2) give the distinctive fermenting aroma of dried beef, quality and color and luster, and reduce corrupt; (3) nutritive value of raising meat products promotes the formation of excellent flavor.Numerous Lactobacillus caseis that studies show that are fit to the production of ferment sausage, and enterobacteria common in the meat, staphylococcus aureus, salmonella, listeria monocytogenes etc. had certain inhibitory action, be applied in the ferment sausage, have stronger fermentation on the sense organ and grow smell, tart flavour is soft, be more suitable for Chinese taste.Be widely used in the staphylococcus xylosus fermentation meat product abroad, be used for producing high-quality sausage, there is research to claim that the fermentation meat product proteolytic activity of this bacterial strain of inoculation is the highest, owing to can change amino acid (especially branched-chain amino acid leucine, isoleucine and valine) and free fatty, thereby can coordinate the formation of local flavor.

(4) specific embodiment

The concrete feature of manufacture craft to fermentation dehydrated beef of the present invention is described in further detail below:

Embodiment 1:

The present embodiment processing technology mainly comprises: beef stripping and slicing → pickle → ferment → baking oven baking → electric steamer steams → cools off → and packs.

Wherein key points for operation are as follows:

(1) meat stripping and slicing: beef is rejected connective tissue, and it is square to be cut into 1-2cm, the cutlet that 6-10cm is long;

(2) pickle:, take by weighing fructus amomi 0.8g, brigand 0.8g, cassia bark 1.2g, fennel 1.8g, Chinese prickly ash 0.8g, aniseed 0.8g, nutmeg 1.8g, cloves 0.8g, fresh ginger 0.4g, cooking wine 0.9g in 1000g beef.With the various flavorings pocket of packing into, use 50ml water to carry out boiling, water is opened the back and is continued boiling, maintains 50ml, boiling 1 hour, cooling adds natrium nitrosum 0.05g, salt 9g, monosodium glutamate 1.2g, composite phosphate 3.5g, stirring is preserved materials juice.The beef bar is put into the pickling liquid for preparing, under 1 ℃ of condition, pickled 12 hours;

(3) fermentation: with Lactobacillus casei (KLDS1.01.0381) in the MRS culture medium 37 ℃ cultivated for two generations, fully cultivated 8 hours on shaking table the activation back, staphylococcus xylosus is 32 ℃ of two generations of activation in the MSA culture medium, and (certain vigor refers to that sum reaches 10 in the present embodiment to make it reach certain vigor ⁹/ g), on shaking table, cultivate and be made into the production leavening in 17 hours.Lactobacillus casei and staphylococcus xylosus bacteria suspension 1: 3 (volume ratio) mix, and the inoculum concentration with 1% is inoculated in the beef bar of pickling, and after mixing, put on the cotton rope after the sterilization, and hanging is in fermenting cellar, and 20 ℃ fermented 5 days;

(4) baking oven baking: the cotton rope on the beef bar is removed, baking is 4 hours under 75 ℃ of conditions, the difference that will note baking oven levels temperature in bake process is no more than 3 °, and stir once per half an hour, notices that the ventilating opening at baking oven top will be in the state of opening;

(5) electric steamer steams: the dried beef that baking is good, appearance are comparatively dry, stiff, for reaching mouthfeel preferably, use electric steamer to steam, and steaming time was controlled at about 1 hour;

(6) cooling, packing: with dried beef cooling, aseptic packaging.

Dried beef through above-mentioned explained hereafter is mellow, delicate mouthfeel, tender degree well because two kinds of bacterium used in the present invention all separate spontaneous ferment food, and through safety analysis, so edible safety is reliable.The present invention also can make sausage or air-dry sausage except that the production that is specially adapted to fermentation dehydrated beef in addition.

Embodiment 2:

The present embodiment process comprises:

1, meat stripping and slicing: beef is rejected connective tissue, and it is square to be cut into 1-2cm, the cutlet that 6-10cm is long;

2, pickle:, take by weighing fructus amomi 1.2g, brigand 1.2g, cassia bark 1.8g, fennel 2.2g, Chinese prickly ash 1.2g, aniseed 1.2g, nutmeg 2.2g, cloves 1.2g, fresh ginger 0.6g, cooking wine 1.1g in 1000g beef.With the various flavorings pocket of packing into, use 50ml water to carry out boiling, water is opened the back and is continued boiling, maintains 50ml, boiling 1.5 hours, cooling adds natrium nitrosum 0.05g, salt 11g, monosodium glutamate 1.2g, composite phosphate 4.5g, stirring is preserved materials juice.The beef bar is put into the pickling liquid for preparing, under 4 ℃ of conditions, pickled 12 hours;

3, fermentation: with Lactobacillus casei (KLDS1.01.0381) 37 ℃ of cultivation three generations in the MRS culture medium, fully cultivated 8 hours on shaking table the activation back, staphylococcus xylosus is 32 ℃ of activation three generations in the MSA culture medium, cultivate on shaking table and are made into the production leavening in 17 hours.Lactobacillus casei and staphylococcus xylosus bacteria suspension 1: 3 (volume ratio) mix, and the inoculum concentration with 1.5% is inoculated in the beef bar of pickling, and after mixing, put on the cotton rope after the sterilization, and hanging is in fermenting cellar, and 20 ℃ fermented 5 days;

4, baking oven baking: the cotton rope on the beef bar is removed, baking is 4 hours under 85 ℃ of conditions, the difference that will note baking oven levels temperature in bake process is no more than 4 °, and stir once per half an hour, notices that the ventilating opening at baking oven top will be in the state of opening;

5, electric steamer steams: the dried beef that baking is good, appearance are comparatively dry, stiff, for reaching mouthfeel preferably, use electric steamer to steam, and steaming time was controlled at about 1 hour;

6, cooling, packing: with dried beef cooling, aseptic packaging.

Claims

1. a process utilizing composite leavening agent to produce fermented beef jerky, is characterized in that comprising following operation:

(1) Beef cut into pieces: remove the connective tissue from the beef, cut into 1-2cm square, 6-10cm long strips;

(2) Marinate: put the beef strips into the prepared marinade, and marinate at 0-4°C for 12 hours;

(3) Fermentation: First, culture Lactobacillus casei in MRS medium at 37°C for two to three generations, and then culture it on a shaker for 8 hours after being fully activated. Staphylococcus xylosus is activated in MSA medium at 32°C for two to three generations. Cultivate on the bed for 17 hours to make a production starter; inoculate the mixed Lactobacillus casei and Staphylococcus xylosus starter with a volume ratio of 1:3 into the marinated beef strips with an inoculation amount of 1%-1.5%, and mix well Then put it in the fermentation room, thread the beef strips with sterilized strings, hang them in the fermentation room, and ferment for 5 days at 20°C;

(4) Baking in the oven: Bake the fermented beef strips at 75-85°C for 4 hours, keep the temperature difference between the upper and lower layers of the oven not exceeding 4°C, and turn them over every half hour. is open;

(5) Steaming in an electric steamer: steam the roasted beef jerky for 1 hour in an electric steamer, and obtain the finished product after cooling;

The preparation method of the pickling liquid is: based on 1000g of beef, weigh 0.8-1.2g of amomum, 0.8-1.2g of grass bandage, 1.2-1.8g of cinnamon, 1.8-2.2g of fennel, 0.8-1.2g of Chinese prickly ash, large 0.8-1.2g of spices, 1.8-2.2g of nutmeg, 0.8-1.2g of cloves, 0.4-0.6g of fresh ginger, and 0.9-1.1g of cooking wine. After opening, continue to cook, keep at 50ml, cook for 1-1.5 hours, cool down, add 0.05g of sodium nitrite, 9-11g of salt, 1.2g of monosodium glutamate and 3.5-4.5g of compound phosphate, stir well and it is the pickling solution . the